Our theme this month for #CreativeCookie Exchange is Mother's Day Cookies. I remember there being Spritz cookies in our house growing up, but I choose to make these cookies because my daughters gave me a fantastic cookie press and this was the perfect opportunity to try it out.
I really feel that I am spoilt as I have four amazing daughters. They know that I love to bake and, even though my blog is not this big major production, they are always so encouraging. Mother's Day is always a wonderfully relaxing day, but honestly it is the day to day interactions that I have with my daughters that makes me happy.
These Classic Spritz Cookies also make me happy. They are so easy to put together and have a wonderful buttery taste and crisp texture. I decorated mine with nonpareils, but you could also use colored sugar or sprinkles, or just leave them plain. I can guarantee that you will not be able to stop at just one.
For anyone unfamiliar with a cookie press you basically make the dough, choose one of the discs to produce a shape and fill the canister, then pump out the cookies. It is so easy and there is no rolling out to mess with. The cookie press is a lot of fun to use too because there are so many different discs that produce cookies in all sorts of shapes. For my next batch I am going to try a chocolate dough.
Happy Mother's Day!
If you would like to know more about #CreativeCookieExchange and see what the other bakers made for the Mothers Day Cookies theme please scroll down below the recipe. Thanks to Laura from The Spiced Life for getting us all organized for this month.
Classic Spritz Cookies
(Printer Friendly Recipe)
- 225g butter, at room temperature
- 200g sugar
- 1 egg
- 10ml vanilla bean paste
- pinch salt
- 375g all-purpose flour
- Preheat an oven to 190°C.
- In the bowl of an electric mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down the sides of the bowl as needed.
- Add the egg, vanilla and salt and continue beating until well mixed.
- Gradually stir in the flour until blended.
- Pack the cookie dough into a cookie press according to the manufacturer's instructions.
- Fit with the desired-shaped cookie plate and press the dough out onto un-greased baking sheets or sheets lined with Silpat nonstick liners, spacing the cookies 1-inch apart.
- Bake until the cookies are light golden, about 8-10 minutes. Transfer the cookies to wire racks and let cool.
- Store in an airtight container at room temperature for up to 4 days. Makes 40 to 60 cookies.
Recipe adapted from Williams-Sonoma
For US measurements please click here
Mother’s Day is coming! And what better cookies to make than those either in honor of or for our mothers? You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made ~
- Classic Spritz Cookies from All That's Left Are The Crumbs
- Chocolate Chip Cookies (Baked) from Baking in Pyjamas
- White Chocolate Macadamia Nut Cookies from Hezzi-D's Books and Cooks
- Lemon Poppy Seed Cookies from 2 Cookin' Mamas
- Crystallized Ginger Cookies from Karen's Kitchen Stories
- Candied Flower Shortbread Cookies from Live... Bake... Love...
- Oats and Nuts Cookies from Basic N Delicious
- Coconut cookies from Flours and frostings
- Brown Sugar Maple Oatmeal Cookies with Dried Cherries from The Spiced Life
- Mint Chip Chocolate Cookies from A Baker's House
- Rhubarb Sauce Cookies from Food Lust People Love